Predieri, S.; Magli, M.; Gatti, E.; Camilli, F.; Vignolini, P.; Romani, A.
Chemical Composition and Sensory Evaluation of Saffron. Foods 2021, 10, 2604.
https://doi.org/10.3390/foods10112604
AMA Style
Predieri S, Magli M, Gatti E, Camilli F, Vignolini P, Romani A.
Chemical Composition and Sensory Evaluation of Saffron. Foods. 2021; 10(11):2604.
https://doi.org/10.3390/foods10112604
Chicago/Turabian Style
Predieri, Stefano, Massimiliano Magli, Edoardo Gatti, Francesca Camilli, Pamela Vignolini, and Annalisa Romani.
2021. "Chemical Composition and Sensory Evaluation of Saffron" Foods 10, no. 11: 2604.
https://doi.org/10.3390/foods10112604
APA Style
Predieri, S., Magli, M., Gatti, E., Camilli, F., Vignolini, P., & Romani, A.
(2021). Chemical Composition and Sensory Evaluation of Saffron. Foods, 10(11), 2604.
https://doi.org/10.3390/foods10112604